Dear KPR!!
I will post the recipe of sambar with garlic within a few days.
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Dear KPR!!
I will post the recipe of sambar with garlic within a few days.
Thank you for the recipes Madam.
hello hello nga mrs mano.....:-) nalla irukeengala? sorry i am come to this forum after a very long time.......but I have to say I did try out yr kamarcut & it turned really well....I added only 1 & 3/4th cup of jaggery..& the taste was exactly like I had tried at a friends place in india....thank u for another recipe this sure is a keeper for me :-)
Dear Suvai!
Thanks a lot for your nice feedback on my recipe, kAMARCUT!
Thanks for your kind enquiry!
Nice to see you here again Mrs. Mano!
https://fbcdn-sphotos-h-a.akamaihd.n...81877603_n.jpg
Haapy to see Mrs Mano back after an year.
Thanks a lot for the nice gesture NOV! The vegetable flowers are very beautiful! Will come back again with a nice recipe soon!
Thank you Mr.Trivedi! It is very pleasant to see you here often! My husband suffered a serious setback in his health condition last year and I have lost interest in every thing. Now he is ok and I am coming back in to the web world gradually.
I am shocked to hear this Mrs. Mano. Hope he gets back his health soon.
Take your time. No hurry No worry.
Sorry to know mrs. mano. Hope he recovers soon.
pretty veggie art
Thanks a lot for the concern Chevy. My husband is in normal health now.
Yes Nov. He is in good condition now and active. He has given up all the tension and we are in Tamilnadu [Thanjavur] now to give him a few months of rest before going back to Sharjah. Thanks a lot for the kind words!
Thank you very much for the kind words Mr.Trivedi!
Dear mrs mano.........very happy to hear that your husband is now in better condition & is also active. Sometimes its very important that we slow down......my sincere wishes for him to feel better & better...have a safe trip back to the ME.
take care nga
I will surely pray God for your husband mrs.mano. Thanks for coming back.
Dear Suvai!
Thanks a lot for your sincere wishes!
Dear Suvai!
Thanks a lot for your sincere wishes!
Thank you very much for your kind prayers Sangeetha!
This is the most famous sweet in Tamilnadu. In fact, this sweet is very old and traditional one. With just a few ingredients, we can make a very delicious dessert. In old days, raw rice was soaked in water, then it was dried on a wet cloth inside the house after having drained out all the water, then dried rice was pound to a fine powder, then the rice powder was sieved and steamed , again sieved after it had been cooled and stored for months. To prepare pal kozukkattai, a soft and glossy dough was prepared with this rice flour by adding hot water, little oil and enough salt to it. Then ladies in the house would make small balls and turn them like jasmine buds with their fingers. In boiling water, these rice buds were cooked and then jaggery powder, shredded coconut and cardamom powder were added. The result was a frothy golden coloured dessert! Thus pal kozukkattai was prepared in old days.
Even now, some people prepare like this taking all these trouble. Some people will add coconut milk in the end. some people are cooking rice buds in the milk instead of water. Nowadays, with an easy method, the pal kozukkattai is prepared with the same delicious result. I am going to post that easy method here. Hope you all enjoy making this delicious sweet.
https://lh6.googleusercontent.com/-H...o/CIMG4567.JPG
பால் கொழுக்கட்டை
The ingredients needed:
raw rice- 1 cup
raw rice flour [ this can be bought in any shop]- a little quantity
jaggery- 2 cups [ this must not be fresh and white in colour. The brown one is suitable]
shredded coconut- half cup
cardamom powder- 1 tsp
saffron- a few stripes
Preparation:
Soak the rice in enough water for a few hours.
Then grind the rice with a little water to a thick paste.
Add enough rice flour and a pinch of salt to make a soft dough.
heat a vessel and pour 8 cups of water.
When the water starts simmering, load the dough in a 'Idiyappam press' with a slightly bigger idiyappa achu or small murukku achu [disc].
Then press and squeeze it in the boiling water so that the dough would fall like small murukku pieces in to the water.
Once they are cooked they would come up and float on the surface of the water.
Then second round must be continued in this same way.
Thus finish all the dough.
Now all the cooked pieces will be floating on the surface.
Check the water consistency and more hot water can be added now if the dessert is too thick.
Now add the jaggery powder along with the shredded coconut, cardamom powder and saffron.
Cook for a few more minutes on medium fire.
The delicious pal kozhukkattai is ready now!!
www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com
thanks for the wonderful recipe mam. looks so tempting, I would eat them all. :( I doubt myself, if i could do the muruku part without help. I have put on a lot of weight Dr and hubby advising me not to eat sweets but I so badly want that paal kozhukatai :cry::cry:
Mam 2 request, I need Kovakai dry curry recipe without coconut, 2 ways if you can. Pls post it mam when ever you get free time.
Also Kalyana sambar recipe the one where dal is served on top of rice and sambar is poured over it. I am so craving for this one. nothing urgent so take your time mam.
hello nga mrs mano....epadi irukeenga hope yr husband is on the road to recovery...
oru periya favour.....ongakita irunthichinaalo or if u know of a good recipe for millet idly (soft one) thayavu seithu podunga...i took one from the net...& omg..neenga namba maateenga epadi vanthichinu...:-(
oru mozhuku kozhuku..nu vanthichi...but the nets picture was looking as though it was soft maybe they posted some other soft idly picture for this nu neenaikaren...:noteeth: aaga motham the recipe was a total failure for me
thank u nga mrs mano....but dont have to go out of your way sareengala...mudiyum bothu irunthichina podunga :-)
paal kozhukattai with vellam....never knew that nga mrs mano....thank u nga for the recipe
Dear Sangeetha!
As you are carrying a child, it is good to shed off a little weight really. Avoid taking fried food, ghee, butter and white sugar, especially sweets made with white sugar. Sweets made with jaggery and karuppatti would not make that much harm. Eat whatever you like but only a little quantity.
I will soon post the recipes of 'kalyana sambar and kovaikkai dry curry soon!
Dear Suvai!
My husband is quite alright now. He is active here in Tamilnadu [Thanjavur]
It is very surprising that you never came across 'Pal kozhukkattai'! Every body makes this here with little variation in recipe! In fact, this one is the most favourite sweet for my husband.
I will soon post the recipe of millet idly [ kambu idly] Actually I have a plan to buy millet this evening! It is again another surprise that you have asked the same recipe!!
Hello nga mrs mano......glad that your husband is out & about....which is absolute good news...:smile:
you will be surprised if i tell you that i am not even sure if i have tasted paal kozhukattai...leave alone with jaggery....maybe i should just give it a try with lesser quantity..
ohh neengalum millet shopping panna readya iruntheengala......sometimes its amazing how minds work in tandem :smile: glad it did....:noteeth:
podunga podunga onga recipe please.....i really want to make this millet (soft idly)......u know how it is ileengala....try panna dish sareeya varalaina...our hearts sink thaaney.......vida porathilai till i get a soft one...:noteeth: with your recipe ..nga......
suvai this is mano mam jowar idli from her blog
சோள இட்லி
My close relative gave me this recipe. Even that time, I have not expected that I will make such a soft idli with jowar. I was amazed at the result. It is as soft as the usual idlies we make with the boiled rice. Any kara chutney would make a nice accompaniment for these idlies.
JOWAR IDLI
Ingredients:
Jowar - 1 cups
Par boiled rice ( idli rice) - 1 cups
Urad dhal - 1 cup
Enough Salt
Oil
Preparation:
Mix jowar, rice & urad & wash well.
Soak in enough water for 8 to 10 hours.
Jowar needs at least 10 hours to soak while rice and urad dal only need 4 hours to soak.
Grind to a fine batter adding enough water.
Add salt, mix well and ferment the batter for 10 hrs .
Now you have a nice batter for steaming idlies!
We can prepare tasty dosas with this batter.
Once the batter is spread on hot tawa, pour just a few drops of oil over it, cover & cook.
Turn over & cook for just a few seconds.
Serve with sambar or any chilli chutney.
NB:
When grinding the jowar, it takes a little more time to get a fine batter.
So it is a nice idea to grind the soaked jowar in a mixi and then add at the last stage of grinding the rice and urad dal.
hi sangeetha,
thank u for this jowar idly recipe......will surely try it...once i get hold of jowar....cholam nu pottu irukey...is it cholam seeds?....here we get many a variety of it...so is there any particular type to get for this idly...?
seems like u have tried it....so kindly let me know....thanks sangeetha....for taking the trouble to get hold of this recipe & repost it.....nandri
Dear Sangeetha!
Here is the recipe for ' KALYANA SAMBAR'! Hope you will enjoy making it!
https://lh4.googleusercontent.com/-u...o/P3140047.JPG
கல்யாண சாம்பார்
Ingredients:
Tuar dal- 2 handful
split green gram- 50gm
Tamarind- a big lime size
small onion-a handful
green chillies-3 [ split]
crushed tomato- 1 1/2 cup
mustard seeds- 1 sp
asafoetida- a small piece
turmeric powder- half sp
chopped corainder leaves- a handful
vegetable pieces [ drumstick, carrot, ridge gourd, ladies finger, Pumpkin]
salt to taste
oil- 2 tbsp
Ghee- 2 tbsp.
In a sp of oil, fry these ingredients to golden brown and then powder them nicely:
red chillies[ long]-6, coriander seeds- 2 tbsp, tuar dal- 1 tbsp, bengal gram- 1 tbsp, black gram- half sp, asafoetida- a pea size, fenugreek seeds-half sp and curry leaves-15
Procedure:
Soak the tamarind in hot water for half an hour and extract its thick juice.
Cook the dal
Heat a vessel and pour the oil and the ghee.
Add the mustard seeds with the asafoetida piece.
when the mustard seeds splutter add the onions with the green chillies and fry them until they become soft.
Add the tomatoes with the turmeric powder and the coriander leaves.
Cook them until they are mashed and the oil floats on the surface.
Now add the tamarind extract with enough water.
Add the vegetables with enough salt.
When the vegetables are cooked add the cooked dal with a little salt.
When the sambar starts simmering sprinkle the sambar powder and mix well.
After a minute, reduce the fire and allow the sambar cook on slow fire for 3 minutes.
The del;icious kalyana sambar is ready now!!
NB:
Some people fry 1 or 2 tbsp shredded coconut in a little ghee to a slightly golden colour and then powder it along with the other fried ingredients.
In some place, a little shredded coconut, 1 or 2 tbsp of ghee and 1 tbsp of shredded jaggery will be added in the end. But this will give the ' Hotel sambar' taste!
I have added a little drumstick leaves along with the vegetables.
:ty::ty::happydance::happydance:
thank you very much for the recipe mam. will make it tonight itself. I am so much craving for it.
Thanks for all the tips also mam yes I am putting on a lot of weight. Dr also asking me do exercise and eat in little quantities. I am a good swimmer but now my abdomen aches if i swim.
Suvai
I have not made this idly but bookmarked it because my friend bought me this jowar here. She make dosa out of all kind of millets and kollu vendayam etc. So when she visits me she buys me these kind of things to motivate me to loose weight. Its makka cholam veriety and looks like this
http://kailaskitchen.blogspot.com/20...belebhath.html
also called sorghum I guess.
sangeetha....thank you....for the info. Infact .....the kailaskitchen seems to be a nice blog too with a lot of healthy recipes....good luck in your trials.
I am positive namma mrs mano will surely post the millet recipe.....will wait for that ipothaiki....;-)
Mano mam I made the sambar, it tasted exactly like the one i have tasted and I loved it so much. i am like :redjump::boo::pink: .ate in kalyana style with plain dal with ghee, potato curry and kootu :razz::razz: thank you very much mam
https://farm4.staticflickr.com/3696/...187deb3f_z.jpg
I get these fresh Amarnath leaves quite often but every time I try internet recipes doesnt taste good and I regret for wasting such a fresh keerai. Any one any recipes please? Mam please share your recipe for this mam. If you have 2 varieties please share both mam as i need to add these type of keerais in my diet.
Thanks in advance.
https://farm3.staticflickr.com/2824/...18125b40_z.jpgI[/IMG]
Dear Sangeetha!
As My house is full of guests I could not post an earlier reply!
I felt happy to know that you have tried my recipe of 'KALYANA SAMBAR' and it came out deliciously!! Thanks a lot for the lovely feedback Sangeetha!
Dear Sangeetha!
The Amarnath keerai [ aria keerai] looks beautiful! I will post the recipes soon!!
Dear Suvai!
My house is full of guests now. Hence it took a little more time to post this recipe ' KAMBU IDLY for you! Now here is Kambu Idly!
கம்பு இட்லி
https://lh3.googleusercontent.com/-R...mbu+idly-1.JPG
About KAMBU/PEARL MILLET/BAJRA
Kambu or pearl millet or Bajra is a healthy grain which is high in protein as compared to other millets. It has potassium, magnesium, copper, zinc and vitamin E and B-complex. It is rich in calcium and iron too!! Helps to decrease the high sugar level for diabetic people.
Now the recipe is following.....
Ingredients:
Kambu [ Pearl millet/Bajra]- 3 cups
whole white black gram-1 cup
Idli rice- 1 cup
fenugreek seeds- 1/4 tsp
salt to taste
Procedure:
Wash and soak the kambu and the rice for 12 hours.
Kambu needs more time to soak so that it can be ground finely.
Soak the black gram with the fenugreek seeds separately.
After 12 hours, grind the black gram to a smooth fluffy batter.
Then grind the kambu and the rice to a smooth batter again.
Mix with enough salt and allow it to ferment for 10 hours.
Steam the idlies as usual.
You will get soft, nutritious and delicious idlies.
NB: I have prepared onion Brinjal kothsu as an accompaniment. Any tomato chutney is also suitable for this!!
thanks for the kambu idly recipe mam. the combo looks so delicious and healthy.
oh i did not know its tamil name, thanks mam.
hello nga mrs mano..:-)
thank u for the millet idly recipe...naalaiki thaan steaming o steaming hot hot ones on our plates...sollaren kandipa epadi vanthichinu...
onga busy scheduleyum...time eduthu post panninathuku romba thanks nga...:-)
oru question...idly rice ilaama seiya mudiyuma soft millet idlys? neenga senji irukeengala? apadi oru recipe irunthaal......mudiyum bothu inga share pannunga please....thanks nga..